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Shrinking household sizes are changing how Americans eat, buy food

A whopping nine out of 10 consumers prefer to eat at home, but the size and make-up of those households are changing and so are consumers’ needs from food and...

Special edition: Joy in juice and smoothies

'A surprisingly good taste': Tropicana files patent to tackle aftertaste in calcium fortified juice

PepsiCo brand Tropicana has developed a method that blends calcium sources to overcome aftertaste issues in fortified juices. 

What's hot in beverage technology?

To Drinkfinity – and way beyond! Technology evolves to meet demand for personalized drinks

Personalised beverage hydration systems, one-of-a-kind bottles, and capsules which can transform a plain glass of water into something else entirely - the marriage of technology and personalisation is changing the...

Savory bars ‘reinventing’ sports nutrition

America’s sports nutrition market has been re-shaped by a clear shift towards savory flavors and meat in the bar category, says Packaged Facts.

Tiny Farms: Edible insects are a novelty today, but they’ll be mainstream tomorrow

Two or three years ago, you could count the number of US firms using cricket flour in food products on the fingers of one hand; today there are more than...

Emotional eating: Sad or action-packed movies inspire more munching

Snack makers may get better traction by marketing to consumers who watch sad or action-packed movies and television than those who prefer comedies and talk shows, if the amount of...

Patent Watch

‘Little extra effort’ for latest heat resistant chocolate process, says Mondelēz

Mondelēz has developed a method to produce heat resistant chocolate that it says can easily be integrated into existing processes.

IN PICTURES: From WTRMLN WTR to Temple Turmeric, beverage trendwatching at Expo West

From watermelon juice with a dash of lemon; to artichoke water with ginger; maple water; coconut smoothies; caffeine water; protein-packed dairy and non-dairy beverages; and a new wave of turmeric-laced...

Trial backs oral probiotic to fight off dental implant problems

Supplementation with Lactobacillus reuteri Prodentis could help to reduce inflammation and other common complications associated with dental implants, according to new RCT data.

Cooking pasta removes certain wheat allergens

Certain wheat allergens are released and lost when pasta is boiled while others are highly resistant and remain during the entire digestion process, researchers from Italy have found.

SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS

What happens after protein? Canadean suggests we may need a new 'super ingredient'

Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.

How strong is the evidence behind WHO’s sugars advice?

The food industry has criticised the WHO’s recommendation to reduce the intake of added sugar for being backed by ‘moderate’ and ‘very low quality’ evidence.

McDonald's to offer growth hormone-wary US consumers rBST-free milk

McDonald's USA is to begin sourcing milk for some products from cows not treated with growth hormone, recombinant bovine somatotropin (rBST).

Gut bacteria could predict food allergies

Levels and variety of infant gut bacteria may be used to predict food allergies or asthma, say researchers from the University of Alberta. 

Insights from the 13th Global Food Technology & Innovation Summit

Nutrition and sustainability are key to good innovation, says Nestlé R&D chief

Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.

Gut microbiota shifts could predict diabetes risk, suggests study

The composition of our microbiota may change through the development of pre-diabetes and diabetes, thus predicting risk and potentially leading to new ways to aid blood sugar management, say researchers.

Sports drinks aren’t enough to boost performance - salt may help: Research

Salt supplementation may improve exercise performance according to Spanish researchers – but health claims for sodium are still not authorised.

Bill Gates Foundation backs microbiome engineering to boost infant health

Gut microbiome engineering can reduce stunting and other infant health issues and the Bill and Melinda Gates Foundation is funding research into the nascent area.

Academics and industry clash over WHO sugar advice

Academics have welcomed the WHO’s recommendation to slash added sugar intake to 5-10% of calories – but the food industry has said it is misleading and based on weak evidence.

Shake it up! Multi-flavored Shaka milk changes flavor with each sip, inventor claims

A retired chemistry professor from Iowa has developed a multi-flavored milk that changes flavor with every sip, and now hopes to license out the concept.

New products gallery: WhiteWave unveils Aussie style yogurts, Kellogg explores its Origins, Post enters breakfast biscuit category

From Post Foods' new breakfast biscuits to Häagen-Dazs's new Artisan Collection, this month’s gallery is packed with innovative new food and beverage products, many of which are making their debut...

3-5 cups of coffee a day may help keep artery blockages away

People who consume between three to five cups of coffee a day may have a lower risk of coronary artery calcium build-up, which can lead to artery blockages, according to...

Arctic Apples firm to be acquired by AquaBounty owner Intrexon Corp

Okanagan Specialty Fruits – the company behind the non-browning ‘Arctic Apple’ – is to be acquired by Intrexon Corporation, which also owns a majority stake in GE salmon firm AquaBounty Technologies. 

The next dimension: Chocolate art possible with 3D-printed molds, says design firm

3D chocolate printing is not yet quick enough for industrial production, but chocolate molds created using the technology can produce surfaces with intricate detail, says Lehrmitt Design Studios.

Skipping breakfast may lead to diabetes and heart disease

Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and...